A political beef is heating up between the Lone Star and Empire states. Texas Lt. Gov. Dan Patrick is calling for a meaty rebrand—he wants the iconic New York Strip steak to be officially renamed the “Texas Strip Steak.”
Patrick argues that Texas, home to more cattle than any other state, deserves the name recognition, while New York, known more for its dairy farms, shouldn’t lay claim to the popular cut of beef.
What’s Dan Patrick Saying?
Patrick recently met with the Texas Cattle Feeders and Cattle Raisers associations to discuss the state’s cattle dominance, boasting more than 12 million head of cattle. It was then, he says, that the question struck him: why isn’t this famous steak named after Texas?
“Liberal New York shouldn’t get credit for our hard-working ranchers,” Patrick said. He then took to X (formerly Twitter) to double down on his stance, posting that he might “take a short cruise across the Gulf of America and have a juicy medium-rare Texas Strip.”
Patrick credits his inspiration to former President Donald Trump’s rebranding of the Gulf of Mexico as the “Gulf of America.”
Can Texas Actually Change the Name?
Patrick is now pushing for Texas state lawmakers to pass a formal resolution supporting the name change. He’s also calling on local restaurants and grocery stores to follow suit by updating their menus.
While the resolution wouldn’t force a nationwide change, it could influence Texas-based businesses and beef producers to market the steak under the new name.
Where Did the New York Strip Get Its Name?
The New York Strip steak traces its name back to Delmonico’s, a historic Manhattan steakhouse that’s been serving top-quality cuts for nearly 200 years. The restaurant’s menu popularized the name, and it has since become a staple of American cuisine.
Texas’ Beef Industry by the Numbers
Texas is the undisputed cattle king of the U.S., with its beef industry valued at $15.5 billion, according to the Texas Department of Agriculture. The state’s vast ranchlands, favorable climate, and deep-rooted cowboy culture make it a powerhouse in beef production.
The Verdict? A Matter of Taste
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